Boil the boil and cut into cubes. Pepper cut into small slices. Melt butter in a frying pan, add I st. L. Lemon juice, press through a clove of garlic, warm until the appearance of smell, immediately add cayenne pepper and fry for 3 minutes. Cut bananas in circles, add to the frying pan, wait a minute and turn off the fire. Combine with sweet potato cubes. Mix the ingredients for filling in a saucepan and heat until smooth. Pour the salad with sauce, sprinkle with croutons and serve immediately.

Puree with green peas with fresh mint

150 g of frozen green peas

150 ml cream (10% fat content)

Handful of fresh mint leaves

Green peas defrost. Then, in a saucepan, bring the cream to a boil, immediately throw in the peas and, after reducing the heat to a minimum, cook for 4-5 minutes. Then pour the contents of the pot into a blender, add mint leaves, add salt and chop the mashed potatoes.

Seabass with grilled vegetables

1 medium-sized sea bass (350-400 g)

1 sweet red pepper

2 small tomatoes

1/2 zucchini

Small bunch of green asparagus

1/2 lemon (or lime)

2 sprigs of thyme

3 tbsp. L. olive oil

salt pepper

Method of cooking:

Fish cleaned from scales, remove gills, fins,Rinse with cold water. Salt, pepper, squeeze the juice of half a lemon or lime, lightly sprinkle with olive oil. Asparagus with a knife for cleaning vegetables to remove the upper (hard) layer of peel, cut the Bulgarian pepper roughly, cut the zucchini into large circles. Vegetables salt, pepper and sprinkle with the remaining olive oil. Fry the fish and vegetables on a well-heated grill for 5-7 minutes on each side. Ready to serve fish with vegetables, mashed potatoes and orange juice.

Orange juice with vitamin supplements

4 sweet oranges

Carrot

A stalk of celery or an apple (optional)

A couple of mint leaves

Oranges cut in half and squeeze juice. To the juice you can add anything you like: a stalk of celery, a peeled carrot or an apple. Vegetables and fruits are randomly cut and folded into a blender and, adding orange juice, grind. And you can simply decorate a glass with orange fresh leaves of fresh mint.

Salad with apples, fennel and pork ribs

Handful of hazelnuts

2 fragrant apples

1/2 lemon juice

Fennel onion

Kohlrabi forks

6 sheets of lettuce

8 thinly sliced ​​strips of pork brisket (or pork bacon)

1 tbsp. L. Finely chopped parsley

olive oil

Freshly ground black pepper

sea ​​salt

For refueling:

Raw yolk

1 tbsp. L. Dijon mustard

1 tsp. Honey

1 tbsp. L. Apple cider vinegar

4 tbsp. L. olive oil

2 tsp. Sour cream

a pinch of salt and pepper

Method of cooking:

Preheat the oven to 180 ° C. Dry the hazelnuts in it, allow it to cool. Rub the nuts in the palm of your hand so that the brown husk comes off them. For refueling: whip the yolk with mustard, honey and vinegar, salt and pepper. Slowly introduce olive oil into this mixture, without stopping whisking. In the end add sour cream. To leave. Cut the apples in smooth slices. Sprinkle them with lemon juice, so as not to darken. Fennel cut in half, then each halve cut into thin strips. Kohlrabi cleanse, cut, like apples, slices. Pour the fennel and kohlrabi with the remaining lemon juice. Cut into thin strips of lettuce leaves. Combine fennel and kohlrabi with apples and lettuce leaves. Put the mixture on a flat plate, add salt and pepper to taste, sprinkle with olive oil, mix, fill, mix again. Top the lard or pork brisket, sprinkle with nuts and parsley. Serve with Provençal bread - land mine.

Pork ribs with pear

2 red onions

4-6 medium sized pears

6 pork chops on a bone (200 g each)

handful of leaves of fresh rosemary (6-8 twigs)

6 tablespoons olive oil

5 tbsp. l. balsamic vinegar

3 tbsp. l. brown sugar

4 tbsp. l. fatty sour cream (non-acid)

100 g of gorgonzola cheese or Dor blues

Freshly ground black pepper

sea ​​salt

Method of cooking:

Onion cut first in half, then onquarters, then eight. Similarly, cut the pears, after removing the core from them. Preheat the oven to 200 ° C. Take a deep ceramic pan in which you can serve the finished dish. Send pork chops, onions, pears, rosemary to it. Mix well, season with salt and pepper to taste, add olive oil and balsamic vinegar, gently mix with your hands, so that the pork is soaked with all the juices. Bake in the oven for 15 minutes. Chops to turn, stir the contents of the pan, lower the temperature of the oven to 90 ° C, sprinkle the dish with sugar, bake for another 30 minutes. For 5-10 minutes before the readiness to put on top sour cream and sprinkle with grated cheese. Serve.

Pumpkin soufflé

450 g pumpkin in the skin

½ tsp brown sugar

35 g of non-fried hazelnut

60 g of butter

25 g of flour

250 ml of milk

2 egg yolks

3 egg whites

1 tbsp. l. marjoram (fresh or dry)

½ tsp. dry chili peppers in flakes (or sweet paprika in flakes)

70 g of goat cheese with a pronounced flavor

70 g sour cream

2 tbsp. l. finely chopped chives (or simply green onions)

olive oil

sea ​​salt

Method of cooking:

Preheat the oven to 180 ° C. Pumpkin seeds and cut into small cubes. Lightly rub them with olive oil, brown sugar and salt. Bake in the oven for 30-40 minutes. Pumpkin should soften and slightly caramelize. Give the pumpkin a little cool, then peel it off with a knife or spoon from the peel and beaten with a blender in a mash. The output should be about 150-120 g of puree. In the saucepan, melt 30 g of butter, add flour to it, allow the flour to absorb all the oil and lightly gild, gradually introduce hot milk, all the while stirring the mass with a wooden spoon. The sauce should thicken and begin to boil. Remove the sauce from the fire, combine it with pumpkin puree. In a large bowl, beat the yolks with chili, cheese, marjoram and I / 2 tsp. salt. Add to the bulk, mix to make it homogeneous and smooth. Beat pre-chilled proteins with a pinch of salt. Fast, confident movements to introduce proteins into the bulk. Grind the nuts blender to the state of powder. Increase oven temperature to 200 ° C. On the upper shelf of the oven insert an empty baking sheet so that it keeps the temperature well and evenly. Forms for roasting pre-cool in the fridge, grease the remaining melted butter, sprinkle with hazelnut. Unfold the souffle according to the molds, place them on the second pan at a lower level of the oven. Bake souffle 10-15 minutes. Serve with sour cream mixed with finely chopped green onions.

Fugas

500 g wholemeal wheat flour

25 g fresh yeast

300 ml of warm water

2 tsp. brown sugar

1 tsp. sea ​​salt

60 ml of olive oil

a handful of olives

Method of cooking:

Dilute sugar, salt and yeast in warm water. Sift the flour into a bowl, pour the cooked water into it, knead the dough. If the dough seems to be liquid, add a little flour. Tighten the bowl of food film and put on an hour and a half in a warm place. Introduce olive oil and finely chopped olives into the dough. To give the test the shape of the wood leaf, as in the illustration, this is the typical form of the land mine. Put the dough on a baking tray. Make deep cuts: one in the center, the rest - diagonally towards the edges of the sheet (4-5 in total), slightly open the incisions. As a result, the "leaf" will produce streaks. Cover the baking tray with a damp towel and leave for half an hour. Then remove the towel, and bake the bread in the oven for 20-25 minutes at a temperature of 190 ° C.

Royal seashells with shrimps

20 tiger shrimps

20 "Royal seashells"

1/2 zucchini

2 Bulgarian peppers

2 ripe kiwi fruit

100 ml of white dry wine

8 tbsp. l. olive oil

4 sprigs of thyme

1 clove of garlic

Salt, white pepper

Method of cooking:

Boil shells in large quantities of saltedwater to the aldente state. Gently pull out with a whisk, drain water, sprinkle with olive oil (2 tbsp.) And set aside. Peel the shrimp from the shell, cut (leave a few to decorate the dish). Slice up the Bulgarian pepper, zucchini and kiwi. Pour olive oil into the heated frying pan, fry the chopped Bulgarian pepper, zucchini and thyme leaves 2-3 minutes. Then add shrimp, finely chopped garlic and white wine and fry another 3-4 minutes. Add salt, white pepper and remove from heat. The resulting minced meat stuffed boiled shells, bake them in the oven for 5 minutes at 170 ° C and serve, decorated with shrimps, sprinkled on top with thyme leaves and pieces of kiwi.

All ingredients for sauce, except olivebutter, whisk in a blend-re, gradually adding olive oil. It is important not to interrupt the mixture, it should remain granular due to the cheese. In a large saucepan pour the water, bring to a boil, add a bouquet of garnishes, pumpkin, carrots, onions. Brew it all over low heat for 15 minutes. Vegetables should almost be cooked. Add the string beans, zucchini and tomatoes with juice, boil the soup for another 7-10 minutes. Then add the green peas, boil the soup for another 4-5 minutes. To take out a bouquet of garnishes. Soup to pour on plates, in each put on a tablespoon with a slice of sauce a pistachio. Serve with a land mine.

Chicken with green beans and chorizo

4 chicken fillets

1 zucchini

100 g of string beans

70 g thin chopped sausage chorizo

50 g walnuts

125 g of natural yogurt

5 tbsp. L. Soy sauce

3 tbsp. l. marinade sauce

2 tbsp. L. Honey

8 tbsp. l. olive oil

a small bunch of basil (or oregano)

salt pepper

Method of cooking:

Chicken fillet marinated with honey, soy sauceand a half of olive oil, let stand for 20-30 minutes. Mix the yogurt with the marinade sauce and crushed basil or oregano. While the chicken is marinated, boil the beans in boiling, salted water for 4 minutes, then drain the water and set the beans aside. Zucchini cut along thin plates 3-4 mm thick, add salt, pepper, pour the remaining olive oil and mix. Walnuts bake in the oven at 200 ° C for 10-12 minutes, cool and remove the husks (if anything remains, it's not scary). Fry on a well-heated grill or frying pan chicken and zucchini on both sides. Then put parchment paper on the baking sheet, beans, zucchini, chorizo ​​sausage, walnuts on it, put the chicken fillet on top and bake in the oven at 200 ° C for 10 minutes. Serve chicken with garnish, watering with yogurt and decorating with basil leaves or oregano.

Spanish tortilla

5 eggs

100 ml of milk

2 tbsp. l. flour

2 potatoes

2 Bulgarian peppers

100 grams of grated cheddar cheese

3 sprigs of thyme

7 tbsp. l. sunflower oil salt, black pepper

Cut the potatoes into a medium cube. At the pepper remove seeds and thick internal septa and cut about the same cube as potatoes. Mix eggs with milk, salt, black pepper and thyme leaves. Then gently add flour and grated cheese, stir again. Fry the potatoes in a well-heated frying pan on sunflower oil for 7-10 minutes, stirring occasionally. Then add the pepper and after a minute turn down the fire. Pour the egg mixture, cover and simmer the omelet until ready for 5-10 minutes - depending on its thickness.

Roll with salmon, cottage cheese and greens

6 eggs

2 tbsp. l. flour

150 g cream (10% fat content)

1 tbsp. L. Butter

4 tbsp. l. sunflower oil

salt pepper

For filling:

200 g soft cheese curd

100 g salted salmon fillets

1 -2 tbsp. l. sour cream (20%)

small bundle of any greenery

a few stalks of green onions

Method of cooking:

Egg whipped with whisk. Add flour, salt, pepper. Preheat large pan with non-stick coating, pour in it sunflower oil, add creamy. In a thin layer (about 1.5 cm), pour half of the egg mixture into the pan, lower the heat, cover and cook the omelet for about 5 minutes. Or you can bring the scrambled eggs to the oven in the oven at 180 ° C for 5-7 minutes. The prepared omelette should be carefully removed from the frying pan and cooled. Also prepare a second omelet from the remaining egg mixture. For the filling, cut the salmon with a small cube, mix with chopped herbs, onions, curd cheese and sour cream. The resulting mass lay a thin layer on the omelet over the entire surface and gently roll the roll. So do with the second omelet. Serve, cut across, with the leaves of any salad, such as frieze and root.

Mousse of protein with banana and apple

4 protein

3 tbsp. l. Sahara

2 bananas

1 apple

1 tbsp. l. liquid honey

Pinch of cinnamon

Banana peeled and cut across into thickcircles. Add honey and cinnamon to them, mix and put the resulting mixture into batch molds for baking, covering the whole surface of the bottom. Beat the cooled proteins with sugar in a thick foam, add a large grated apple and mix. Then put the mass in the molds on bananas with honey. Dessert bake in a preheated oven to 150 ° C for 17 minutes.

Veal meatballs

500 g of veal

2 eggs

200 ml of creamy cream (33%)

1 tsp. Salt

1 tsp. ground black pepper

fresh thyme

4 tbsp. L. Flour

olive oil

Veal boil for 25 minutes, chopwith a blender. Separate the proteins, set aside. Yolks add to the meat along with cream, salt, pepper and fresh thyme. Beat the whites in a strong foam and gently combine with the meat. If the stuffing is too liquid, add 1 tbsp. l. flour. Using a tablespoon to form meat balls, roll them in flour and fry in boiling oil until golden brown.

Baked ice cream "Alaska"

4 biscuit biscuits

200 g creme brulee ice cream

3 protein

50 g of vanilla sugar

220 g of powdered sugar

almond petals

Add protein to vanilla sugar and powdered sugarand beat in a water bath with a mixer in a thick, thick foam. Preheat the oven to 250 ° C. Briquettes of ice cream are divided into four parts, put each part on a biscuit biscuit, cover with whipped protein. It is important that the protein covers all ice cream with a uniform layer. Sprinkle with almond petals. Put in the oven and bake for 5-7 minutes until the protein brightens.

Broccoli a la "Nisuaz"

700 grams of broccoli

5 tbsp. l. olive (or sunflower) oil

For refueling:

Bulgarian pepper

30 g of dried tomatoes

2 tbsp. l. capers

50 g of pitted olives

50 g of pitted olives

2 tbsp. l. beard of mustard

1/4 lemon juice

4 anchovy fillets

Clove of garlic

5 tbsp. l. olive oil

Several basil leaves

a pinch of sugar (or sugar powder)

salt

pepper

Divide broccoli into inflorescences and throw insalted boiling water for 4 minutes. Then throw the cabbage into a colander or strainer and allow the water to drain. It is good to heat a frying pan with a thick bottom, pour in 5 tbsp. spoons of olive oil and fry broccoli on it until cooked. Remove from heat and allow to cool slightly. Prepare the gas station. Bulgarian pepper and sun-dried tomatoes cut into small cubes, cut olives and olives in half, mix everything. Add finely chopped anchovies, capers, garlic, basil leaves, mustard, lemon juice, olive oil, sugar (sugar powder), pepper and mix the sauce well. Before serving, broccoli should be sauceed and decorated with basil leaves.

Salad with smoked salmon and pomegranate seeds

300 g of hot smoked salmon

4 boiled potatoes in a peel

1 red onion

2 tbsp. l. grains of pomegranate

a few sprigs of parsley

For refueling:

juice 1/2 lemon (or lime)

1 tbsp. l. liquid honey

7 tbsp. l. olive oil

Salt

pepper

Boiled potatoes cut into small slices. Salmon to break with hands or fork into large pieces. Cut red onion into thin strips, and chop parsley finely. Mix the ingredients for refueling in a small bowl, add salt, pepper and mix the resulting sauce. In a deep bowl, mix prepared salmon, potatoes, red onions, pomegranate seeds, parsley, dressing the salad with sauce. Mix everything, salt, if necessary, and serve to the table.

Salad with mango, shrimp, chili, lime and olive oil

sweet mango

200 g of peeled tiger shrimp

200 g of cucumbers

avocado

1/2 chili pepper

3 tbsp. l. olive oil

small bundle of cilantro salt

For refueling:

4 tbsp. l. teriyaki sauce

5 tbsp. l. olive oil

1/2 lime juice

1 tbsp. l. sesame

Sauce teriyaki whisk mixed with olive oil,juice of lime, add sesame and again thoroughly mix the sauce. Mango and avocado peel and cut into small cubes. Sliced ​​fresh cucumbers. Pour in the olive oil in a well-heated frying pan, add the chili chopped in circles and in this mixture fry the shrimp for 3-4 minutes. Finished prawns to remove from heat, sprinkle with chopped cilantro and salt. Mix the vegetables, fruits and shrimp, season with sauce, mix and serve to the table.

Sauté from mussels

200 g of mussels in shells

2 Bulgarian peppers

1 head of white onion

3 large potatoes

100 ml of white dry wine

4 tbsp. L. olive oil

1/2 chili pepper

4 sprigs of thyme

4 sprigs of oregano (or basil)

salt

Vegetables should be washed beforehand, potatoes should be cleaned,remove the seeds and thick veins from the Bulgarian pepper. Prepared vegetables cut into a medium cube, place them in a saucepan, pour in the same wine, olive oil with leaves of thyme and oregano. Cover the pan with a lid and put on a plate, included on 3/4 of the maximum plate thickness. As soon as the steam starts to rise, turn the lid to close it tightly. Reduce the temperature to the lowest level. After 10 minutes, add the mussels, finely chili and salt, close the lid again. After a minute, remove the pan from the stove, place it on a special heat-retaining tray. Leave the saute for another 15 minutes. Serve the finished saute with a glass of white wine.

Conquelion stuffed with pumpkin and sage

250 g large Conquilion cockleshells

450 grams of peeled pumpkin

30 g finely grated Parmesan

200 grams of mozzarella (a variety intended for pizza)

2-3 tbsp. l. pine nuts (not roasted)

4 sprigs of sage

6 tbsp. l. olive oil

Salt

black pepper

Pumpkin cut into small cubes towere placed in the shell. Then fry the pumpkin in olive oil (4 tbsp.) In a well-heated frying pan for 5-7 minutes. Lightly cool. Mozzarella cut the same cube as a pumpkin. Mix with pumpkin, salt and pepper. Add the chopped sage leaves, half the parmesan and mix. Boil the conciglion, as indicated on the package. Fill seashells with minced meat from pumpkin and mozzarella, lay them tightly together in a tray for baking on parchment paper. Sprinkle cedar nuts on top. Bake stuffed shells in a preheated oven for 220 ° C for 10 minutes. Serve with a sprinkle of olive oil and sprinkle with the remaining Parmesan. If desired, you can decorate with sage leaves.

Zucchini and pork neck cut into small cubes. Fry in a heated frying pan in 5 tbsp. spoons of olive oil until golden brown 7-8 minutes. Add the tomatoes, finely chopped garlic, half grated goat cheese, oregano, sugar, salt, pepper, stir and remove from heat. Boil cannelloni as indicated on the package. Drain the water and sprinkle the cannelloni with the remaining olive oil so that it does not stick together. Fill the tubes with stuffing and bake in the oven heated up to 220 ° C for 10-12 minutes. Serve, decorating with leaves of oregano and the remaining grated cheese (you can plan cheese with thin plates using a knife to clean the potatoes).

Tagliolini with mint pesto, chili and mussels

250 grams of thallolini

300 g of mussels in shells

chilli

70 ml of white wine

For pesto:

8 tbsp. l. olive oil

30 g grated Parmesan

1 clove of garlic

handful of mint leaves

handful of parsley leaves salt

For pesto olive oil pour into the blender bowl,add parsley, mint (leave a couple of leaves to decorate), a clove of garlic and parmesan. Grind and mix. Salt, if necessary. Boil the pasta as indicated on the package. Drain the water and set the paste aside. In a saucepan with a thick bottom pour the wine, add crushed chili and bring to a boil. Then add the mussels in the sinks, cover the pan with a lid and lower the heat. Cook for 2-3 minutes until the shells are opened (if a shell does not open the sash - it must be ruthlessly dropped). Add pesto and boiled pasta. Stir and serve, decorated with mint leaves.

Pilaf "Chayhana"

800 g of rice

400 grams of fatty fat

300 g of onions

800 g of yellow Uzbek carrot (or 600 g of ordinary red)

800 grams of boneless meat

600 ml of water

15-20 g of barberry

30-40 grams of zira

4 heads of garlic (or 20 denticles)

salt black ground pepper

Onions peeled and chopped with half rings, carrotspeel and cut into medium strips. Cut the meat into medium cubes about 2x2 cm. Garlic can be divided into lobules and cleaned, you can leave the heads whole, removing only the upper hard husks. Leave the garlic in cold water. Tangerine fat is cut into small cubes and melted in cauldron over medium heat. When it is well drowned, take out cracklings, leaving only the liquid substance. Pour the onion into a bowl and fry it until golden brown. Add meat, salt, pepper and continue to fry. When the meat grabs a crusty crust, add the carrots. As soon as the carrot is soft, pour in water. Add the garlic, zir and barberry, stir. As soon as the contents of the cauldron begin to boil, lower the heat to a minimum and leave to boil for 20-25 minutes. Rinse the rice 4-5 times beforehand so that it is not sticky, and soak in cold water for 20 minutes. After 20-25 minutes of boiling the meat, pour the rice into the cauldron over the meat and carrots. Add fire, cover with caulpan and leave for 8-10 minutes. Then remove the lid, stir the rice, and do not touch the meat. Cover the cauldron with a lid and reduce the heat again to a minimum. After another 7 minutes, raise the lid again, stir the rice and leave the cauldron on a quiet fire without a lid for 2-3 minutes, to leave the steam. Then once again cover with a lid, keep on the stove for 5-6 minutes. Check the readyness of pilaf: the rice should become soft, but crumbly, and water - fully boil. If the pilaf is ready, mix the rice with meat and carrots. Remove the cauldron from the fire, let stand for 2-3 minutes. If the pilaf seems too fat, you can put something under the cauldron, lifting it from one side, and leave for a couple of minutes. Excess fat is drained down, and the pilaf can be taken from the raised edge of the cauldron and laid out on plates.

Chichuk salad

8-10 sweet tomatoes

red sweet onion head

1-2 fresh red hot peppers

1 bunch of basil (green or red)

vegetable oil (optional)

salt

Cut tomatoes thinly with semicircles, peeledbow - semirings. Pepper without pits shall be finely chopped, basil is not very finely chopped. Salt and mix. Serve "Chichuk" taken without refueling, if desired, sprinkle tomatoes with vegetable oil.

Puff roll with cheese, nuts and greens

3 large sheets of dough filo

150 g grated Adyghe cheese

100 g of chopped walnuts

70 g any chopped greens

3 tbsp. l. melted butter

2 cloves of garlic

salt

Mix nuts, greens, Adyghe cheese,chopped garlic and a pinch of salt. The dough sheets are folded on top of each other, then cut across in half to get six sheets of the same size. Lay the dough sheet on the table, grease it with melted butter, place the second sheet on top and grease again. So do with all the remaining sheets of the test. On top of the resulting pie, lay a smooth layer of cheese and greens. Then gently roll the roll, grease the remaining melted butter and bake in the oven at 200 ° C for 20 minutes.

Dates in coffee with sour cream

300 g of dates

250 ml of coffee liqueur

150 g fatty sour cream

2 tbsp. l. cane sugar

Soak the dates in the coffee liqueur and let it stand4-5 hours in the refrigerator. Beat sour cream with cane sugar with a mixer, until the sugar completely dissolves. Serve dates with whipped sour cream.